INGREDIENTS:

2 sticks REAL butter (NOT margarine), softened
2 cups sugar
6 large eggs
12 oz box of vanilla wafers, crushed fine
1/2 cup milk
1 cup sweet flaked coconut, lightly packed
3/4 cup finely chopped pecans


DIRECTIONS:

1. Preheat oven to 325 degrees.

2. Cream 2 sticks of butter with sugar.

3. Add eggs, 1 at a time, beating well after each
   addition.

3. Add vanilla wafers crumbs and milk, mix well.

4. Stir in coconut and pecans.

5. Bake in a greased Bundt pan for 1 hour 15 minutes or
   until wooden skewer comes out clean.

6. Allow to cool completely - may be over an hour
   or more - before attempting to remove from pan.

MARK'S TIPS:

The cake may look VERY done and a skewer may come out clean,
but, as I recently discovered, it is important to bake it
at least as long as 1:15.  I did not and even though a skewer
came out cleanly and I was using a teflon pan greased with
Crisco, the cake still stuck, believe it or not.  The 
middle part of the cake came out, but the outer dome area
of the bundt stayed in - what a mess!! However, I was able
to carefully patch up the torn areas.

I have recently found that simply spraying the pan with 
Baker's Joy or Pam with Flour works the best and ensures
an easy, uniform release.

Check the cake about 45 minutes into baking to make sure
it isn't burning.  If necessary, you may have to "tent"
some aluminum foil over the top of the pan to prevent
burning.  This will extend your baking time a little - 
keep checking with the skewer ans see the other tips below.

Here are a couple of suggestions:  To ensure you have baked
it sufficiently, you should see the cake's edges pulling 
away slightly from the pan's edges.  After the cake has
cooled, CAREFULLY run a flexible teflon spatula around the 
outer perimeter of the cake, working it down as far as 
possible WITHOUT damaging the cake.

I use the cheap brand of vanilla wafers which are about $2
per box less than the name brand, HOWEVER, they only have
11 ounces in the box instead of 12 - what a dirty trick! 
Anyway, if you are using the cheap brand, add a teaspoon
of vanilla extract to the recipe for enhanced flavor.



Mark McGiness as adapted from a recipe from
Faye McMurtry
Oklahoma City
20150721

Don't miss St. Elijah Antiochian Orthodox Christian Church's
HUGE annual Mediterranean food festival every late October/
early November.  Go mark your calendar now and listen to the radio 
and TV or check their website or call the Church directly for dates 
& times. Be sure to take the Church tour and see the exquisite 
Byzantine iconography. Many of the members make delicious desserts 
like this that are for sale in the "Culinary Cupboard," but they 
almost sell out the first day, so go early the first day of the 
festival for the best selection.
http://www.stelijahokc.com
On Facebook, search for "St. Elijah Annual Food Festival"
http://www.antiochian.org
http://www.ancientfaith.com
405-755-7804
SE corner of NW 150th and N. May Ave.

And don't forget their sister church's festival every September:
Greekfest at St. George Greek Orthodox Christian Church
West side of N. Pennsylvania Ave. at NW 145th St.
http://www.saintgeorgeokc.org/
http://greekfestokc.com/
http://www.goarch.org
405-751-1885

For great Mediterranean food like you get at the festival,
eat at Nunu's Mediterranean Cafe and Market on westbound 
Memorial, 1/4 mile west of the May intersection.  Nunu is 
a member of St. Elijah's as are most of the employees and 
I used to cook there - tell them I sent you.  Warning - 
if you go during peak hours you'll have a good wait because
the place is very popular. Saturdays are always busy and 
they are closed on Sunday.  
Hours:  Mon-Sat: 11am-8pm, closed Sunday.